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“I received this recipe from a restaurant called " The Antlers " in So Michigan. This is a great recipe, can be prepared early in the day, then pan fried at meal time. (This is one of Matthews favorite dishes, actually anything that's fish.)”

Ingredients Nutrition

  • 1 12 lbs cod fish fillets
  • 14 teaspoon onion salt (I use onion powder) or 14 teaspoon garlic salt
  • 14 teaspoon celery salt
  • 14 teaspoon paprika
  • 14 teaspoon curry powder, I don't use it (optional)
  • 2 teaspoons water
  • 1 large egg, whole
  • 12 cup flour
  • 1 cup fine dry breadcrumb


  1. Making sure there is no skin or bones in the fillets, cut them into fingers about 3 x 1/2 x1/2 inches.
  2. Mix the onion powder, paprika,and celery salt with the water and mix well. Add the egg and beat in well.
  3. Shake the prepared cod in the flour (a baggie does this well with little mess).
  4. The place each of the fingers one at a time into the egg, then into the bread crumbs.
  5. Place these onto a baking sheet to set until all prepared.
  6. At this point also they can be lightly covered and placed in the fridge, for a firmer crispier coating, also if doing a before hand preparation, for a few hours.
  7. In a shallow frypan, place about an inch or two canola oil, and get hot about 375°F.
  8. Shallow fry you fish fingers for about 2 to 3 minutes on each side, do not overcook.
  9. These are really good as a finger food with fries, and tartar sauce and lemon, or with salad and fries as a meal.

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